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Mini Pepper Corn Muffins Recipe

Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Mini Pepper Corn Muffins Recipe

Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Ingredients

2 tablespoons each diced sweet red and green pepper

1-1/2 teaspoons olive oil

1/2 cup plus 2 tablespoons cornmeal

6 tablespoons all-purpose flour

1-1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup buttermilk

3 tablespoons butter, melted

Directions

1.In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened.

2. Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: about 2 dozen.